There’s something undeniably magical about the scent of warm pumpkin pie filling the kitchen. It’s the kind of aroma that instantly transports you to crisp autumn days, family gatherings, and cozy evenings by the fire. While a full-sized pumpkin pie is a classic, these Mini Pumpkin Pies take all the rich, spiced goodness of the traditional dessert and shrink it into perfect, bite-sized portions.
These mini pies are ideal for holiday parties, Thanksgiving feasts, or just an afternoon treat when you’re craving something sweet but don’t want to commit to a whole slice. They’re easy to make, fun to eat, and packed with the creamy, spiced pumpkin flavor everyone loves. Plus, their adorable size makes them perfect for sharing (or not—no judgment here!).
If you love pumpkin pie but want something a little more convenient and portable, these mini versions are the answer. Let’s get baking!
Why You’ll Love This Recipe
- Perfect for Entertaining – These mini pies are a great addition to any dessert table. Guests can grab one (or two) without needing a plate or fork.
- Easy to Make – No rolling out homemade pie dough! Using pre-made crusts simplifies the process while still delivering that classic flaky texture.
- Rich and Creamy – The pumpkin filling is smooth, spiced just right, and has that comforting homemade taste.
- Great for Portion Control – Instead of committing to a whole slice, you can enjoy a perfectly portioned treat.
- Make-Ahead Friendly – These pies store well, making them great for holiday prep.
Ingredients You’ll Need
For the Mini Pies:
- 1 package refrigerated pie crusts (or homemade, if preferred)
- 1 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup evaporated milk
For Topping (Optional):
- Whipped cream
- Ground cinnamon for garnish
How to Make Mini Pumpkin Pies
Making these mini pumpkin pies is simpler than you think! Just follow these step-by-step instructions for a foolproof, delicious treat.
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Unroll the refrigerated pie crusts and place them on a lightly floured surface. Using a round cookie cutter or a glass (about 3-4 inches in diameter), cut out circles of dough. These will form the crust for each mini pie.
Lightly grease a mini muffin tin or regular muffin tin and press each dough circle gently into the cavities. Make sure the dough comes up the sides to create a cup shape—this will hold the pumpkin filling. If the dough feels too firm, let it sit at room temperature for a few minutes to soften before pressing it in.
Step 2: Make the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, salt, pumpkin pie spice, cinnamon, and vanilla extract. This blend of spices will give the filling that signature warm and cozy flavor.
Next, beat in the eggs one at a time, ensuring they are fully incorporated. Finally, slowly add the evaporated milk while stirring continuously. The mixture should be smooth and slightly thick.
Step 3: Fill and Bake
Spoon the pumpkin filling into each prepared mini pie crust, filling them about 3/4 of the way full. Be careful not to overfill, as the filling will slightly puff up during baking.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean.
Step 4: Cool and Serve
Allow the mini pies to cool in the pan for about 5 minutes, then gently transfer them to a wire rack to cool completely. Once cooled, top each with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of sweetness.
Enjoy them warm, at room temperature, or even chilled—each way is delicious!
Helpful Tips
- Use a Muffin Tin for Perfect Shapes – A mini muffin tin creates the best shape for these pies, but a regular muffin tin works too for slightly larger portions.
- Don’t Overfill the Crusts – Pumpkin pie filling expands slightly as it bakes, so leave a little room at the top.
- Make-Ahead Option – These mini pies can be made a day in advance. Store them in the fridge and bring them to room temperature before serving.
- Try a Graham Cracker Crust – For a different twist, use crushed graham crackers mixed with melted butter to create a crumbly crust instead of traditional pie dough.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: About 12-15 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- If you prefer a sweeter pie, you can add an extra tablespoon of sugar.
- Feel free to adjust the spice levels based on your preference—some people love extra cinnamon!
- These mini pies taste even better the next day as the flavors have time to meld together.
Nutritional Information (Per Mini Pie)
- Calories: ~120
- Carbohydrates: 18g
- Protein: 2g
- Fat: 4g
- Sugar: 10g
- Fiber: 1g
Frequently Asked Questions
Can I Make These Mini Pies Ahead of Time?
Yes! You can make them up to 2 days in advance and store them in the refrigerator. When ready to serve, bring them to room temperature or warm them slightly in the oven.
Can I Freeze Mini Pumpkin Pies?
Absolutely! Place the cooled pies in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
What If I Don’t Have a Mini Muffin Tin?
No worries! You can use a regular muffin tin to make slightly larger mini pies. The baking time may increase by a few minutes, so keep an eye on them.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use homemade pumpkin puree. Just make sure it’s well-drained and has a similar consistency to canned pumpkin to avoid excess moisture.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap each mini pie tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: Warm them in a 300°F oven for a few minutes to restore their fresh-baked taste.
Related Recipes
If you loved these mini pumpkin pies, you might also enjoy:
Conclusion
Mini Pumpkin Pies are the perfect way to enjoy the classic flavors of pumpkin pie in a fun, bite-sized form. Whether you’re making them for a holiday gathering or just a cozy night at home, these little treats are sure to impress.
So grab your ingredients, preheat your oven, and get ready to fill your kitchen with the warm, spiced scent of homemade pumpkin pie—miniature style!
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Mini Pumpkin Pies
Description
There’s something undeniably magical about the scent of warm pumpkin pie filling the kitchen. It’s the kind of aroma that instantly transports you to crisp autumn days, family gatherings, and cozy evenings by the fire. While a full-sized pumpkin pie is a classic, these Mini Pumpkin Pies take all the rich, spiced goodness of the traditional dessert and shrink it into perfect, bite-sized portions.
These mini pies are ideal for holiday parties, Thanksgiving feasts, or just an afternoon treat when you’re craving something sweet but don’t want to commit to a whole slice. They’re easy to make, fun to eat, and packed with the creamy, spiced pumpkin flavor everyone loves. Plus, their adorable size makes them perfect for sharing (or not—no judgment here!).
If you love pumpkin pie but want something a little more convenient and portable, these mini versions are the answer. Let’s get baking!
Ingredients
For the Mini Pies:
- 1 package refrigerated pie crusts (or homemade, if preferred)
- 1 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup evaporated milk
For Topping (Optional):
- Whipped cream
- Ground cinnamon for garnish
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Unroll the refrigerated pie crusts and place them on a lightly floured surface. Using a round cookie cutter or a glass (about 3-4 inches in diameter), cut out circles of dough. These will form the crust for each mini pie.
Lightly grease a mini muffin tin or regular muffin tin and press each dough circle gently into the cavities. Make sure the dough comes up the sides to create a cup shape—this will hold the pumpkin filling. If the dough feels too firm, let it sit at room temperature for a few minutes to soften before pressing it in.
Step 2: Make the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, salt, pumpkin pie spice, cinnamon, and vanilla extract. This blend of spices will give the filling that signature warm and cozy flavor.
Next, beat in the eggs one at a time, ensuring they are fully incorporated. Finally, slowly add the evaporated milk while stirring continuously. The mixture should be smooth and slightly thick.
Step 3: Fill and Bake
Spoon the pumpkin filling into each prepared mini pie crust, filling them about 3/4 of the way full. Be careful not to overfill, as the filling will slightly puff up during baking.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean.
Step 4: Cool and Serve
Allow the mini pies to cool in the pan for about 5 minutes, then gently transfer them to a wire rack to cool completely. Once cooled, top each with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of sweetness.
Enjoy them warm, at room temperature, or even chilled—each way is delicious!
Notes
- If you prefer a sweeter pie, you can add an extra tablespoon of sugar.
- Feel free to adjust the spice levels based on your preference—some people love extra cinnamon!
- These mini pies taste even better the next day as the flavors have time to meld together.